RESTAURANT · Dongjak-gu
항아리된장족발
Hangaridoenjangjokbal
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About the Cuisine
Korean
Korean cuisine (hansik) is built around balance — fermented sides (banchan), a steaming bowl of rice, and a main dish that changes with the season. Meals are served all at once rather than in courses, and sharing dishes at the table is the norm. The depth of flavor comes from slow-fermented pastes like doenjang (soybean) and gochujang (chili), which form the backbone of soups, stews, and marinades across the country.
About the District
Dongjak-gu
Dongjak-gu spans the southern bank of the Han River, with Noryangjin Fish Market — one of Seoul's largest wholesale and retail seafood markets — as its defining food landmark. Eating fresh sashimi at the market itself, surrounded by tanks of live seafood, is a quintessential Seoul experience available around the clock.
Menu메뉴
Menu
Large Platter of Spicy Buckwheat Noodles
Mini Pig's Trotters
Pig's Trotter Salad
Pig's Trotters Two Ways
Set Menu with Vegetable Wraps and Pork
Spicy Pig's Trotters
Vegetable Wraps with Pork
doenjang jokbal (Large)
doenjang jokbal (Medium)
jokbal jeongsik
